Brown Bread & Guinness Ice Cream

We have made one of the nicest flavours to ever have come out of our production, and it is Brown Bread and Guinness ice cream. My brother Sean wanted a special flavour for St. Patrick’s Day, and this is what we came up with. Here it is:

6. Pour the mixture back into pan and place over low heat. Stir until the custard thickens slightly (around 70C). Use a thermometer, as at 75C the eggs will scramble!

7. Allow the custard to cool.

8. Put the dark brown sugar in a pan, add the 2 tbsp. Guinness, and cook until it is melted andÂ completely liquid. Remove from the heat.

9. Stir the bread crumbs into the melted sugar, then spread on a baking tray and cook in the oven at 175C (350F) for about 20 min, until the brown sugar is caramelised and the crumbs are crispy. Keep an eye on it, though, that it doesn’t burn.

10. Cool the crumbs, and add to the custard base.

11. Stir in both the reduced and non-reduced Guinness.

9. Whip the cream.

10. Gently fold into the custard.

11. Freeze using a domestic ice cream machine, or cover and place in the freezer.

Notes:

1. I havent made this recipe for home use, so I would love any feedback if you try it!

2. I combine reduced and non-reduced Guinness because using just reduced loses a bit of freshness in terms of flavour.

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15 thoughts on “Brown Bread & Guinness Ice Cream”

I just stumbled across your blog today while looking for a Bailey’s brownie recipe for St. Patrick’s Day. My husband & I spent about a week in Dingle in April 2005 and fell in love with it and the area. We can’t wait to go back (and will look up your store when we do!)

Hello Kieran (also my Dad’s name), and others…well I made the ice cream last night, and just bought it in to work for people to try. They think it was a) very tasty – the guinness isn’t too strong, and works very harmoniously with the sweetness. b) the bread is essential, but I think the bread I used was a little too stale – effectively toast like, so to make lovely crumbs was hard.
Questions: – could one use biscuit pieces instead of bread, or is a savoury element necessary? And do you have any suggestions as to what you could serve it with? We might try bananas at lunch.
I’ll send some photos over to you. You’ll notice the ‘lumps’ of un-crumbed bread and hardened brown sugar lodged rather ominously within the icecream itself. Ominous but tasty.

Thanks, Donal, and thanks for the photos! As for the biscuit pieces – why not? Half the fun of making ice cream is playing. Just watch the sweetness. It might be a bit cloying if the biscuits are very sweet…

I made this for St. Patrick’s Day, and loved it! It was good in the soft serve stage, but much better when fully frozen. I used bread that was too fresh, but it really combined well with the brown sugar, and I purposly left larger ‘chunks’ to get a good bite. I posted about it on my blog: http://thefoodsnob.typepad.com.
I had a little much for my ice cream maker (Krups) but managed to put it all in. Was the custard meant to be fully chilled before mixing with the rest? I chilled it in the freezer, worked well.
A definate keeper, thank you!

Great ice cream. Just a tiny bit too much sugar but then you US folk do tend to do that. I refer to biscuit idea above and the sound advice given (perhaps just replace the Guiness with chocolate as well for something really novel). Sorry, we English treat sarcasm in the same way you do sugar.

My aunt used to make a brown bread ice cream when i was younger and i loved it although i am sure i have almost forgotten the taste at this stage as it is years since I have tasted it. Ill be glad to try my own though and this is a definite recipe i will try

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